Feel Comforted: Roasted Veggie Quesadillas

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These quesadillas have a snack-like quality, but they are full of freshness and life. YUM!

Ingredients

1 red, yellow or orange bell pepper, sliced

1 jalapeño, sliced (adds spiciness, optional)

1 small zucchini, sliced

1 medium red onion, sliced

2 cloves garlic, minced

2 tbsp olive oil

Salt and pepper to taste

4 (8 inch) wheat tortillas

1 cup shredded cheddar cheese

Olive oil cooking spray

Instructions

Preheat oven to 425°.

Combine the veggies, olive oil, salt and pepper on a large baking tray, and toss well to coat. Bake 25 minutes, until the vegetables are lightly browned.

Divide the vegetables into fourths on the baking tray.

Coat a medium skillet with cooking spray, and raise the temperature to medium-high. Add a tortilla to the pan, and spoon one-fourth of the veggies over half of the tortilla. Top with ¼ cup of cheese. Fold the tortilla in half. Allow the folded tortilla to cook for 1-2 minutes per side (watching closely to avoid burning), until browned.